Almond Pizzelle Cookies is the kind of recipe that rewards a little planning and a few simple technique cues. The Pizzelle cookie is an Italian favorite - a thin, wafer-like cookie pressed into a beautiful hot iron to create a delicate look and taste. Absolutely perfect with a bowl of ice cream or gelato, topping a mug of cocoa or coffee, or all on their own with a dusting of powdered sugar. The traditional Italian recipe calls for anise extract, but you can substitute vanilla or (our favorite) almond extract.
Almond Pizzelle Cookies
- large eggs, 3/4 cup sugar, 1/2 cup butter melted
- tablespoon almond extract (or anise or vanilla)
- 3/4 cups flour
- teaspoons baking powder
Directions
In a large bowl of a stand mixer, beat the eggs and sugar together until thick and creamy. Slowly pour in the melted butter and almond extract. In a separate bowl, sift the flour and baking powder together and stir into the batter, blending until smooth. Preheat a Pizzelle iron, and spray with nonstick spray before placing a heaping tablespoon of batter onto each form and pressing closed. Wait approximately two minutes, or until steam from the iron ceases. When cookies are golden brown, remove from the iron and place on a cooling rack. Repeat with remaining batter.
HINT: You'll need a Pizzelle iron to make them, which can be found in most kitchen stores or online.
Follow this almond pizzelle cookies recipe with texture cues, timing notes, make-ahead options, and storage tips for dependable results.
Make-Ahead Tips
The batter can be prepared up to 24 hours in advance and refrigerated covered. Bring to room temperature before cooking. Already-cooked pizzelle keep beautifully for weeks in an airtight container - they are one of the best cookies for making well in advance.
Storage Notes
Store in an airtight container at room temperature for up to 2-3 weeks. Pizzelle are naturally crispy and keep extremely well. Do not refrigerate - moisture softens them. Layer between sheets of wax paper if stacking to protect the delicate wafer pattern.
Related ideas to explore next If you want to keep building on this topic, good next reads include Recipe Cranberry Oatmeal Cookies, Recipe Rainbow Cookies, and Recipe Red Velvet Chocolate Chip Cookies. They are useful for comparing techniques, finding adjacent inspiration, or choosing a Mrs. Fields option that fits a different craving or occasion.
FAQ
1. How should Almond Pizzelle Cookies look when done?
Pizzelle are ready when they are golden brown and the steam from the iron has ceased - usually about 2 minutes. They will be slightly soft when first removed but crisp up quickly as they cool on the rack. Don't overbake or they become bitter.
2. Can I make Almond Pizzelle Cookies ahead of time?
Yes - and they're actually better made ahead. Pizzelle keep beautifully for 2-3 weeks in an airtight container and are one of the best holiday cookies to make well in advance. The batter can also be prepared up to 24 hours ahead and refrigerated.
3. What is the best way to store Almond Pizzelle Cookies?
Store in an airtight container at room temperature for up to 2-3 weeks. Do not refrigerate - moisture will soften them and destroy their characteristic crisp texture. Layer between sheets of wax paper to protect the delicate wafer pattern.
